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Seafood Cooking Tips – Crabs

The old Crab meat.
As today we will be talking about crabs, salt-water crabs to be more specific, salt water crabs have larger pincers and many people would often consider salt-water crab meat is much more succulent than the lobster. Always buy live crabs to ensure freshness, they will last for about a day inside a fridge if you cover them in paper or a damp cloth. Don’t forget to keep them enclosed as they are crafty little critters and can easily escape when you open the door, and stay away from their pincers as they can give you a pretty nasty bite.

Crab meat is healthy as it is a good source of essential nutrients such as iron, zinc, selenium, and B vitamins.

First tip, cooking the crab simple and easy. Just because we will be cooking it simply, doesn’t mean it’s not as good, cooking crabs in a simple manner is well worth a good half an hour’s worth of dining. For this you will require a male crab of about 1 kilogram, male crabs are great as their pincers are larger and come with more meat. Just prepare a pot of boiling water, add salt to taste and then just plunge the crabs right into the water. Drop the lid and let the crab simmer in the boiling water for about 20mins for 1 kg of grab and subsequently 10mins per kilogram afterwards. Take off the lid to let it cool for a bit and then serve.

Tip number 2, the traditional dressed crab. This second tip is for when you wish to go traditional and go for the old Dressed Crab. Same as before, cook and clean the crab. Take out the brown crab meat from the shell and the white meat from its claws. You take the shell of the crab and remove the sides with a pair of pliers so that you will end up with a bowl made out of its shell where you can place the meat.
You place equal amounts of the brown meat at both ends of the shell and the white meat on the center. You want to take your time when you are doing this as more time spent doing this will lead to a much more attractive looking dish. After this, have a boiled egg ready and then separate the cooked yoke and eggwhite and chop them both finely. Use the chopped hardboiled egg to sprinkle on and separate the white meant and the brown meat. Sprinkle in some finely chopped parsley. Serve with bread and a salad.

Third tip, cooked crab claws with a spicy touch. For this dish, you will need to have as much crab claws as you can afford. You need to have the bottom of the shell removed so that it can be easier to eat and its going to be coated in special spicy sauce. All you need now is the sauce which is made out of Thai fish sauce, rice wine, chopped garlic, chopped lemon grass, chopped chilies, and some sesame oil

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